14. Cauliflower Cabbage Capers and Cheddar Pasta

An unusual pasta dish with a nice kick of capers

Plate to prep time: 1 hr 45 min
Servings: 4


  •  1 head of Cauliflower
  • 1/2 head Cabbage (approx. 1 lb)
  • 1 large Shallot
  • 3 sprigs Thyme
  • 2 sprigs Thyme, chopped
  • 1/2 cup dry White wine
  • 1/4 cup large Capers
  • 1/2 lb shell Pasta
  • 2 cups grated Cheddar Cheese
  • 1/2 cup Parsley
  • Olive oil
  • Pepper


  1. PREP: Cut cauliflower into florets. Core and thinly slice the cabbage. Slice the shallot. Chop the thyme and parsley
  2. PREP: Drain, rinse and pat the capers dry
  3. Preheat oven to 425°F. Place a baking sheet on the rack for 5 min
  4. Remove the baking sheet, drizzle 1 Tbsp of olive oil and lay the cauliflower across the sheet. Drizzle 2 Tbps of olive oil across the cauliflower and season with pepper to taste. Mix with a wooden spoon to evenly coat
  5. Return sheet to oven and roast until cauliflower is golden, shaking the sheet halfway through. About 30 min
  6. Over medium-high heat, pour 2 Tbsp of olive oil in a large skillet. Add the cabbage, shallot, 3 sprigs of thyme and salt and pepper to taste. Cook until cabbage is wilted and golden. About 15 min
  7. Add white wine to skillet and cook until evaporate, scraping the bottom the pan to deglaze. Set aside
  8. Cook the pasta according to directions and drain, reserving 1 cup of pasta water
  9. In a separate, small skillet, heat 1/3 cup of olive oil to fry the capers. Oil is ready when caper sizzles when dropped in. Fry the capers until crisp and golden (about 2 min). Transfer the capers to a towel-lined plate using a slotted spoon
  10. Add the pasta to the large skillet with the cabbage and return to medium-high heat. Add the cheese, then pasta water until the mix becomes slightly saucy. Slowly add the cauliflower, chopped thyme and parsley, mixing as needed.
  11. PLATE: Top with fried capers

Inspired by: The Kitchn

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